Methi leaves-1/2 cup
Paneer -50 gms
Tomato purée-1 cup
Ginger garlic paste -1tbsp
Fennel powder-1/2 tsp
Kashmiri chili powder-1tsp
Yoghurt-2 tbsp (vegans can add cashew paste)
Garam masala powder-1 tsp
Kasuri methi -1/2 tsp
Corn flour-1/4 tsp
Slice the paneer in triangular shape and keep it aside .
Then in a pan add the ghee and oil and add the whole spice.
On the other hand purée the onions and then add it to the pan.
Wash and keep the chopped Methi aside.. am inserting a picture wer the Methi hasn’t been chopped.
Then in a bowl add the yoghurt,tomato purée and the powders as mentioned in the ingredients list.
Mix them well.
Cover and cook the onions well and add the yoghurt and tomato purée mix to the onion paste and add half glass of water to it.
Then to it add the chopped Methi leaves.
Then allow them to boil for 7 mins covering it with lid and then add some full cream and the sliced paneer to it.
Paneer can be tossed with ghee and can be added. But I have added the plain paneer.
Now add the dried kasuri methi crushed to it. And then drizzle a little ghee to it.
Add some corn flour paste to thicken the texture and the dish is ready to serve hot with Cumin rice,pulav,chapathi,paratha and even with some nice tossed garlicy bread.!